I am making beef bourguignon and can not use flour but I want to thicken the sauce. I've read that either potato starch or sweet rice flour can be used. Which one is the best and what cautions should be used?
Browned beef simmers with potatoes, carrots, onions, and thyme in this rich, heartwarming stew.
How to Make Easy Beef Stew
Beef stew may be easy to make, but having it come out flavorful is a whole other story. Lisa Lavery of the CHOW Test Kitchen shows you how to build the flavor as you cook in this episode of The Easiest Way, using our Easy Beef Stew recipe as a guide.
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy
Basic Boneless Roasted Leg of Lamb
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat.